Glazed Salmon with Peaches
Make glazed salmon with peaches in under 30 minutes! Tender salmon is baked with a glossy peach glaze that’s savory, slightly sweet, and family-approved. Use fresh peaches in summer or canned for an easy year-round dinner.
Salmon glazed with peaches is one of those dishes that surprises people with how well it works. Salmon’s firm texture and naturally rich flavor hold up beautifully to a sweet glaze—something most fish can’t pull off.
When peaches are in season, I love making this with fresh yellow peaches for their bright, floral sweetness. But even in the colder months, canned peaches step in as the perfect substitute, letting me enjoy this peach salmon dish with my family year-round.
The glaze itself is a balance of savory soy, tangy mustard, a touch of ginger, and mellow peach sweetness that caramelizes in the oven. It’s quick enough for a weeknight but feels special enough to serve to guests—and it’s one of those recipes that has earned consistent approval at my table.proval at my table.
If you like robust flavored salmon dishes, try my Korean soybean paste glazed salmon recipe for another delicious salmon dinner idea.
Why This Recipe Works
- Balanced flavors: Sweet peaches meet savory soy, mustard, and ginger for a glaze that tastes complex but uses simple ingredients.
- Salmon’s perfect match: Few fish can stand up to fruit glazes, but salmon’s richness makes peaches shine without getting lost.
- Fast but impressive: Dinner comes together in about 25 minutes, yet the glossy glaze looks and tastes restaurant-worthy.
- Family-tested favorite: This recipe has been part of my kitchen rotation for years, and it’s one my family actually requests.
Variations and Substitutions
- Different fish options: Try sea bass or snapper if you want a change, but none pair as seamlessly with peaches as salmon does.
- Add a little heat: A pinch of red pepper flakes or Korean gochugaru balances the sweetness and gives the glaze subtle warmth.
- Herb finish: Cilantro adds freshness, but basil or parsley can also work if that’s what you have on hand.
How to make Glazed Salmon with Canned Peaches
Get your beautiful salmon fillet ready. Transfer it into a greased baking pan.
Drain a can of yellow cling peach chunks in a strainer, reserving 1 tablespoon of its syrup.
In a small sauce pan, combine brown sugar, butter and the reserved syrup.
Bring the pan over medium heat, melt the brown sugar in the butter. Remove the pan from the heat.
Add the whole grain mustard, soy sauce, olive oil,
grated fresh ginger, a little salt, and some black pepper. Mix it all up to make a beautiful glaze.
Brush half the amount of glaze on the salmon.
Coat the drained peaches with the remaining glaze,
and then dump them over the salmon.
Bake in the preheated 400 degree F (220 C) oven for 15-18 minutes depending on the thickness of your salmon. Then take the pan out, move the rack to the top position, turn your oven to broiler setting on high, and return the salmon to oven and continue to broil for 5-7 minutes.
Make sure you watch carefully so it doesn’t burn.
Broiling the last few minutes at the end of cooking time will set the glaze nicely on the salmon. Let it sit for 5 minutes, then sprinkle a little cilantro on the top. Serve the salmon warm over rice and your meal is ready.
Glazed Salmon with Peaches
Ingredients
- 1 1/2 lb (675 g) salmon fillet
- 1 (15 oz, 425 g) can canned peach chunks, drained but reserving 1 tablespoon syrup
- 1 tbsp butter
- 1 1/2 tbsp brown sugar
- 1 tbsp soy sauce
- 2 tbsp whole grain mustard
- 1 tbsp olive oil
- 1 1/2 tsp freshly grated ginger
- 1/4 tsp kosher salt
- dashes freshly ground pepper
- 2 tbsp cilantro , chopped
Instructions
- Preheat oven to 400 degree F. Place salmon fillet in a greased baking pan.
- In a small sauce pan combine butter, brown sugar, and the reserved syrup from the can. Bring the pan to medium heat and melt brown sugar in butter and the syrup. Remove the pan from the heat.
- Add soy sauce, whole grain mustard, olive oil, ginger, salt and pepper to the brown sugar mixture and mix well. Cool down for 5 minutes.
- Brush salmon with half of the mustard glaze. Put drained the peaches to the other half of glaze and coat them well. Spread the peaches over the salmon.
- Bake in the preheated oven for 12-15 minutes. Remove the salmon from the oven and change the oven heat setting to broil on high.
- Place the rack to the top and return the salmon to the oven so that the heat source is about 4-5 inch above the salmon. Broil the salmon and the peaches for 5-6 minutes until the glaze sets and peaches gets slightly browned. Serve hot over bed of rice
I always have onions, potatoes, sweet potatoes, squash, tomatoes and cucumbers on hand. My daughter likes fresh veggies for snacking.
My favorite to have on hand is corn – I use it in all kinds of chili’s and soups.
I like to keep fruit cocktail, pineapple, tomatoes and corn in the pantry.
My favorite fruits to stock in my pantry are definitely in the form of jams (my grandma’s blackberry is the best!), apple butters or sauces and raisins. As for vegetables, I like canned corn, green chiles, and tomatoes.
if I do not have it either I just ran out, have never tried it or do not like it or perhaps can not afford it
Sounds like a beautiful twist to salmon. I’m betting I’d love it!
mandarin oranges and pineapple
pumpkin, peaches, pears and yams.
I try to eat seasonally in my vegetables, but my pantry always has some sort of beans and I adore canned pineapple!
I always have tahini, chickpeas, and canned tomatoes in my pantry!
I always have black beans, diced tomatoes, and fruit cups in the pantry!
I LOVE tomatoes 🙂 From fat, juicy tomatoes off the vine to cherry tomatoes! They’re all so good 🙂 Lately, I’ve also started developing a thing for cucumbers. I don’t know why, but suddenly I am finding them super delicious 🙂
I stock everything in my pantry: cranberries, beans of all types/sizes, green beans, corn, pineapples, potatoes, etc etc etc. I am a cannery!
I love canned pears and french beans!
My favorite pantry must-haves are Lima Beans, Sweet Peas and Peaches!
I like to keep chickpeas, black beans, and pineapples in my pantry!
I always have a can each of lychee and pineapple in my fridge. When I feel like something sweet after dinner, it’s so easy to just open a can and have at it!
Yummy the salmon looks great! we love veggies. peas, corn, green beans, black beans. we also love peaches and pears.
I like to stock.freeze cherries.
I’m probably out of the giveaway range and never have much luck with these things anyway, so I’ll just say: love the recipe idea and can’t wait to try it!
I stock up on canned peaches, pears, corn, strings beans , baked beans and diced tomatoes.
I like to stock my pantry with potatoes and green beans.
We keep simple things like kidney beans, green beans and corn in the pantry
I like to stock up on canned fruit, like fruit cocktail or pineapple chunks. Thanks so much
I like raspberries and blackberries the most!